Malay apple

It is presumed that the Malay apple stems from
Malaysia, from where it takes its name. In Hawaii it was one of the few
varieties of fruit available before the arrival of the missionaries.

It grows exclusively in tropical regions. The
main areas of cultivation are Hawaii, Java, the Philippines, Vietnam, Bengal
and southern India. It is also found in East Africa. The climate in the North
American fruit-growing regions such as Florida or California is not suitable
for this fruit.

Availability

Since the fruits ripen at different times in the
various areas of cultivation, they are available almost year round (from April
to September, to some extent also in November and December). In Germany,
however, they are found only in specialty shops such as Asian supermarkets.

Appearance, taste,
characteristics

The Malay apple has the shape and size of a pear
with longitudinal segments. The bottom end is lightly indented. The surface of
the pink of purple skin appears waxy. It may have white, red or pink spots.

The pulp is juicy and can be crisp or slightly
spongy. The flavour is mildly sweet with a very fine aroma that some people
consider to be bland. Within the fruit is a single seed or two large,
light-brown seeds, but some fruits are also seedless.

Ingredients

100 g contain:

Malay apple, fresh

Energy
(kcal)

32

Water
(g)

85

Protein
(g)

0.6

Fat
(g)

0.3

Carbohydrates
(g)

6.77

Fibre
(g)

0.7

Vitamin
C (mg)

22

Vitamin
A (RE) (µg)

17

Vitamin
B1 (µg)

20

Vitamin
B2 (µg)

30

Niacin
(µg)

800

Calcium
(mg)

20

Phosphorus
(mg)

16

Iron
(mg)

0.9

Uses

The finely aromatic Malay apple is usually eaten
raw. To enhance the flavour cloves are sometimes added. It is good added to
desserts such as ice cream or mousse.

In the producing countries the Malay apple is
often cooked. There are several different methods: For instance, they may be
cooked together with sour fruits, which is advantageous for both. In Guyana the
pulp and skin are cooked separately and mixed afterward.

Sauces, tinned goods and wine can also be made
from Malay apples.

Fruits that are not yet ripe are used for jams
and pickling.

In Indonesia the blossoms are eaten in salads or
used to make juice.

Young, immature leaves and sprouts can be eaten
as vegetables with rice.

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